Punjabi Style Rajma Chawal

I'm excited about this recipe as Rajma is one of my favorite vegetarian dishes. Typically eaten with basmati rice, it's a very popular North Indian (Punjabi) dish. Both kidney/pinto beans can be used. This is my mum's recipe that never fails -it just tastes so darned good! Enjoy y'all.

Serves 4

What we need:

• 1 cup raw or 1 can cooked kidney/pinto beans
• 1 large black cardamom
  
• 3 tbsp olive oil
• 1 tsp cumin seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
• 1 finely chopped green chilli (optional)
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika
  
• 1/2 tsp coriander powder
• Handful of freshly chopped coriander

How we do:

• If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
  
• For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
  
• When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
  
• Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
  
• Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
• Cook for 3-5 minutes.
• Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
• Check the salt and alter accordingly
• BALLE BALLE! That is it, you're done. Extremely simple and easy, woop.
  

Stuffed Bhindi

This recipe is a must to try for all bhindi lovers...I know you're out there! It's a simple variation on the traditional Punjabi method of cooking okra and the result is a delicious moreish dish that is best served with hot chappatis! Check it out:

Serves 4

What we need:
1 lb washed and dried fresh okra
2 onions sliced
8 cherry tomatoes (halved)
Masala Powder: 1-2 tsp Salt (Or according to taste)
2 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Paprika
1 1/2 tsp Mango powder (amchur)
Pinch of Asafoetida (hing)
2 tsp Cumin powder
4 tbsp Olive oil

How we do:

• Mix the dry spices listed above, together
• Slit each bhindi in the middle vertically and carefully fill each one with the the mixed spices
• Heat the oil in a open pan. Add the bhindi and onions and begin to continuously stir on medium heat. After 5 minutes, add the tomatoes and continue to stir for another 5 minutes or until soft and fully cooked.
• BALLE BALLE You're Done!!! Enjoy :)
  

Punjabi Bhindi Masala (Okra)

Today's recipe is a Punjabi classic. Bhindi is a great vegetarian dish that doesn't require too many ingredients. Extremely nutritious too-okra is rich in vitamin B6 and vitamin C and is a good source of dietry fibre. All in all a very simple, nutritious, tasty entree!

Serves 4

What we need:
4 tbsp olive oil
2 tsp cumin seeds
1 lb okra
1 onion, diced
1 tomato, diced
2 tbsp tomato puree
2 tsp salt
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp paprika
1 tsp haldi (turmeric powder)
handful of chopped cilantro

How we do:

• Heat the oil in a non stick pan. Now add the cumin seeds
  
• When they begin to sizzle, place the onions and okra in the pan and add salt. Mix well and cook on medium heat for approx 10-12 minutes
• Continuously stir and when the okra stops sticking to the pan, add the tomato and puree and the rest of the spices
• Mix well and then add the chopped cilantro
• BALLE BALLE! You are done and ready to chow down. Best served with hot chapatis!
  

Indian Snacks: Bread Rolls

Since my parents have been in town the last couple of weeks I have had the opportunity to essentially be lazy, overindulge and enjoy my mama's cooking! But I'm now back to cooking for myself so thus I'm back to blogging! Over the next few days I intend to focus on Indian Snack Recipes. Today's recipe comes from my Mum-shocking I know. They're called Bread Rolls and are a great hot snack with tea or just to munch on if peckish. Have a try-they're surprisingly simple to make.

Makes 12

What we need:

12 slices white bread, crust-less
4 medium potatoes, cooked and peeled
1/2 red onion, diced
1 diced green chilli (optional)
handful coriander, washed and diced
2 tsp salt
1 tsp jeera (cumin powder)
1/2 tsp paprika
1/4 tsp garam masala
1/2 tsp coriander powder


How we do:

• In a bowl mash the potatoes and add in the onion, coriander and all of the spices. Mix well.
• Then take a slice of bread and dip it gently in water from both sides
• Slightly press the bread between the palms to squeeze out the excess water. Be Gentle!!
• Place a heap of the potato in the center of the bread and roll over the sides to cover the mixture forming oblong rolls. (You can use oil to help seal the edges).
• Repeat this for each slice of bread.
  
• Heat oil in a pan and deep fry the rolls.
  
• Once they turn a deep golden brown color all over, they're ready!
• BALLE BALLE!! Eat them hot with green mint chutney!
  

Indian Chick Pea Curry (Cholay)

This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you've ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

• 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
• 1tsp cumin seeds
• 1tsp mustard seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika/chilly powder
  
• 1/2 tsp coriander powder
  
• 1 tbsp yogurt
• Handful of freshly chopped coriander

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
• For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  
• Sprinkle on the fresh coriander and you're done.
  BALLE BALLE!
  

Khichdi-Indian Comfort Food

Kichdi (pronounced kichery) is an Indian rice dish made from rice and lentils. It is commonly considered to be India's comfort food and it's probably one of the quickest Indian meals to make. For being so simple I find it surprising at how tasty it turns out everytime its made. Read on:

Serves 2

What we need:

2 tbsp butter
1 tsp jeera (cumin seeds)
1 black cardomom
1 tbsp grated ginger
1/2 cup rice, washed
1/2 cup of moong dahl, washed
1/2 tsp haldi (turmeric powder)
2 tsp salt
5 cups water

How we do:

• Heat a pressure cooker and add the butter
• Add the cumin seeds and cardomom. When begins to sizzle, add the ginger
• Cook for 1-2 minutes until light golden
• Add the rice, dahl and water. You can also pop in the salt and haldi
• Taste the water to see if it has enough/too much salt. Adjust accordingly
• Mix everything together
• Close the pressure cooker. Cook on high heat and let the pressure build.
• Once it does, reduce heat and cook for 3 minutes
• Now, remove from heat and let it to cool on its own allowing all the steam to escape. Then carefully open the lid.
• NOTE: If you do not have a pressure cooker, follow the above steps using a pan and once everything is mixed together let it cook on medium heat for 20 minutes until dahl and rice are very soft.
  
• BALLE BALLE! You're done. Best served with yogurt, diced cucumbers and tomatoes and a sprinkle of coriandor. Oo and mango pickle!
  

Egg Burji-Indian Scrambled Eggs

I have always grown up eating my eggs like this and couldn't eat them any other way! Super quick to make and a good way to spice up your breakfast.

Serves 2:

What we need:
1-2 tbsp spoon
4 eggs
1 diced red onion
1/2 diced red or green capsicum
1-2 tsp salt (to taste)
1/2 tsp paprika
1/2 tsp ground black pepper
Handful fresh coriander

How we do:

• In a non stick wide pan, heat the oil on medium heat.
• Add the onion. When begin to soften, add capsicum.
• In a bowl, crack the eggs and add the salt, paprika and pepper. Whisk well.
  
• When the onions are slightly golden, add the eggs.
• Take a wooden spoon/spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle.
  
• Repeat this action continuously, taking care not to burn the underside of the eggs or allowing it to stick to the bottom of the pan.
• Do this until the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of eggs at the same time.
• Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. You may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
• Add the Coriander.
  
• Serve immediately with toast.
  
• Balle Balle! You're done! Enjoy.
  

Elaichi (Cardomom) Tea

I love tea and although I've been drinking a lot of green tea recently, I don't think anything beats home made 'elaichi chai'. Elaichi (cardomom) is a herb which takes the form of seedpod. You can find them at all Indian grocery stores. It adds a distinct, somewhat sweet, pleasant flavor to tea.
Ch ch ch check it out:

Serves 2

What we need:
2 Cup of water
1 Tea bag of your choice (It's all about Tetleys for me)
2 Cardomom pods
Sugar to taste
Milk to taste

How we do:

• Place the tea bag in the kettle and add the water.
  
• Crush the cardomom pods with pestle and mortar unti forms coarse powder. Add to the kettle.
• Bring to boil on medium heat.
• Once it has boiled, strain the tea into two cups.
• Add sugar and milk according to taste.
• BALLE BALLE! Tastes best when you dunk rusk or biscuits in it.
  

Cho Cho Rice

I don't know if my Mum came up for the name for this recipe but I have always referred to it as cho cho! I have 4 classes back to back twice a week so I make this and take it with me sometimes because it's easy and quick to make in the morning before I go to school. Sooo good.

Serves 2-4:

What we need:

1 cup of rice
2 tbsp olive oil
1/2 tbsp butter
1 tsp cumin seeds (jeera)
1 onion, diced
2 grated garlic cloves
1 tbsp grated ginger
1/2 can diced tomatoes
1-2 tsp salt
1/2 tsp turmeric (haldi)
1/2 tsp garam masala
1/2 tsp paprika
handful of fresh chopped coriander

How we do:

For the Rice:

• In a wide pan, boil 2 cups of water.
• When water comes to boil, add the rice, pinch of salt and tsp of olive oil.
• Add the rice. Once the water reboils, simmer on low heat and cover for 10-12 minutes.
  

For the Masala:

• In a separate pan, heat up remaining oil and butter on medium heat. Add the cumin seeds.
• When the seeds begin to sizzle, add the onions.
• When the onions become slightly golden, add the garlic and ginger.
• Then add the tomatoes and cook for 3-5 minutes.
• Add the salt, turmeric powder, garam masala and paprika.
  
• Mix well and cook for 5 minutes.

When the rice and masala are both done, mix them together.
BALLE BALLE, you're done!

Tandoori Chicken

Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend's potluck yesterday and it worked out! It's surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

• In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
• Mix to form a paste type consistency
• Add the chicken and marinade thoroughly
• Cover and refrigerate for at least 4 hours (overnight is preferable)
• After 4 hours, remove from fridge and preheat oven to 500F/350C
• Place chicken on baking paper lined baking tray
  
• To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  
• Bake in oven for 15 minutes
• After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
• Remove. Garnish as desired.
  
• BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!
  

Moong Dahl and Jeera Rice

Dahl:
Half cup of Yellow Dahl/Half Cup Red Dahl
1/2 tbsp butter 1tbsp Olive oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 Whole diced Onion
2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger
1/2 can of diced plum tomatoes/1 diced fresh tomato
1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)
1/2 tsp Corriander Powder
1/2 tsp Chilly/Paprika Powder
Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds
1 tbsp of olive oil
Salt to taste

To make the Dahl:

• Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  
• For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
• Add the fresh coriander.
  
• VOILA! It's done!
  

Now time for the Jeera Rice:

• Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
• Once they begin to sizzle, add 2 cups of water on high heat.
  
• Once the water comes to boil add the rice.
• When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
• VOILA! Fragant Tasty Jeera Rice is Done!

Indian Food-The basics

Okay so when it comes to cooking Indian food, there is a basic 'Masala' that is used in a lot of the dishes. 'Masala' is a mixture of many spices and herbs. It is used extensively in Indian cooking. An Indian meal is not complete without Indian spices. For years masalas have been added to flavor the food. The aroma of the masala makes the Indian food hot, (sometimes) spicy and tempting [www.indianfoodforever.com]. So how do you make a basic masala, i hear you ask?? Well, just follow the below simple steps and you're on your way!

Ingredients:
1tsp cumin seeds
1tsp mustard seeds 1 whole diced onion
2 cloves fresh grated garlic
1 inch fresh grated ginger
1/2 can diced plum tomatoes (or 1 diced fresh tomato)
1-2 tsp salt
1/2 tsp garam masala
1/2 tsp haldi (turmeric)
1/2 tsp paprika/chilly powder
1/2 tsp coriander powder
Handful of freshly chopped coriander

How we do:

• Heat 1/2 tbsp of butter and 1 tbsp of olive oil in a pan on medium heat.
• Once hot, add cumin and mustard seeds.
• When they begin to sizzle, add the onions.
• Cook the onions well until slight golden, then add the garlic and ginger.
• Mix well and then add all the remaining spices.
• Mix and add the tomatoes. Cook for about 3-5 minutes.
• Add the fresh corriander
• VOILA! YOUR MASALA IS DONE :D